Capsicum & Ricotta Loaf

1 red capsicum
1 yellow capsicum
1 orange capsicum
750 g ricotta
250 g sour cream or crème fraîche
4 eggs, beaten
1 cup grated parmesan
Pinch of nutmeg
SIDS SALT & PEPPER to taste
2 tbsp thyme, fine chopped
½ cup parsley, chopped
½ cup basil, chopped
Grated zest & juice of 1 lemon
¼ cup EV olive oil
Rocket

Preheat oven to 200°C. Roast the capsicums until the skins darken and begin to blister. Remove from the oven and when cool, remove the skin, seeds and veins then cut into strips. Keep colours separate from each other.
Reduce oven temperature to 180°C. Line a loaf tin with baking paper.
Beat ricotta until smooth then add sour cream/crème fraîche and eggs then beat to combine well. Stir in parmesan then season with nutmeg and SIDS SALT & PEPPER to taste.
Spoon ¼ of the cheese mixture into the lined dish and top with ½ the red capsicum strips and ½ orange capsicum strips. Cover with another ¼ of the mixture then top with the yellow capsicum strips then another ¼ of the mixture. Top with the remaining capsicum and cover with the remaining mixture.
Cover the dish with a layer of foil and bake for 55 minutes. Press the top to ensure it is firm then remove from the oven and allow to cool before refrigerating until needed.
To serve, warm to room temperature, drain off any excess liquid and turn onto a serving platter.
Make a dressing by combining the herbs, lemon juice & zest, oil and SIDS SALT & PEPPER to taste.